Coconut Rice Recipe
Coconut rice is so easy to make and the perfect side dish to all your Asian-influenced recipes. This recipe is a sugar-free version of your favorite Thai restaurant rice.
Ingredients
- 1 cup jasmine rice
- 14 ounce can coconut milk, can be light
- ¼ teaspoon sea salt
Instructions
- Place the rice in a fine-mesh sieve and rinse well under cold water until the water runs clear. Drain well and then add the rice to a small pot.1 cup jasmine rice
- Pour the can of coconut milk into a 2-cup measuring cup. Add enough water to make 2 cups. Pour the coconut milk/water and salt into the pot and stir.14 ounce can coconut milk, ¼ teaspoon sea salt
- Bring the pot to a simmer over medium-high heat, stirring several times while the coconut milk is warming to prevent the rice from sticking to the bottom of the pot.
- When the pot starts to simmer, reduce the heat to low and cover the pot. Cook for 12 minutes then remove the pot from the heat and set it aside for 8 minutes.
Serving: 1 serving = ½ cup, Calories: 276kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 109mg, Potassium: 222mg, Fiber: 2g, Sugar: 2g, Vitamin C: 2mg, Calcium: 20mg, Iron: 1mg